Galbi Tacos

I love Galbi (Korean beef ribs).  But I don't love the prep work that goes into making galbi.  Because galbi is traditionally cut pretty thinly and crosswise, there are generally lots of tiny bone chips in and around the meat that need to be cleaned thoroughly and repeatedly.  Lately I have preferred using different cuts of meat like tri-tip, skirt steak and this time, flap meat (flap steak).  If you are unfamiliar with flap meat, it is most often used as carne asada in Mexican fare.  It is a flavorful and fairly inexpensive cut of meat.  I just marinated it in Korean galbi marinade and chopped it up like carne asada, put it in a lightly fried corn tortilla and topped it with some chopped kimchi.  Sometimes I like to make a relish out of the kimchi by adding chopped up Asian pear and mixing it in with the chopped kimchi.  It gives a nice sweet crunch to the tacos.  Yummy!